Makki Aloo Paratha, How To Make Makki Aloo Ka Paratha

As soon as winter arrives in India,demand for stuffed and different grain parathas increase in each and every household. Though roti and parathas are staple in North Indian but most of the time plain parthas made out of wheat flour are made regularly But during winters they are stuffed with almost all the winter special vegetables, some with boiled mashed vegetables and some with grated and sauteed vegetables.

Makki /makai/maize flour is a gluten free flour which is very popular during winter . I often make Makki Mooli ka Paratha to serve with Sarso da Saag and Dhaba style Aloo Gobhi sabzi. Makki ka atta is not easy to roll like wheat flour paratha so you need little pratice and patience to roll it. You can roll it between 2 sheets of thick polythene to make and roll it easier.

This makki aloo paratha is quite easy to make as I have added boiled and mashed potatoes in it.I roasted it like paratha but you can dry roast it on tawa like a normal roti and then apply ghee on it .You can make this Makki aloo paratha for breakfast ,lunch or dinner, it taste great with sarso ka saag , aloo tamatar ki ras wali sabzi or just with any tangy chutney and pickle .

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!